Wild Blueberry and Raspberry Cobbler
If you can’t find wild berries for this recipe, substitute fresh local berries.
Total Time: 15
Yield: 6 to 8 servings
- 4 cups blueberries
- 4 cups raspberries
- 1 cup sugar, divided
- Juice of 1 lime
- 1-1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon kosher or sea salt
- 1/2 cup (1 stick) cold, unsalted butter, cut into 1/4-inch pieces
- 1/2 cup light cream
Heat oven to 350 degrees. In a large bowl, gently mix berries with 3/4 cup sugar and lime juice.
In a separate large bowl, combine flour, remaining sugar, cornstarch, baking powder, and salt. Add butter and mix with hands until a crumbly mixture forms. Slowly incorporate cream until the mixture just comes together.
Pour the berry mixture into a 9x11-inch baking dish. Top the berries with spoonfuls of batter, leaving 1/4 inch between spoonfuls. Place in oven and bake 35 minutes, or until golden brown on top. Let cool 10 minutes, then serve.